Veggie Stuffed Twice Baked Potatoes

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

These are great with chicken or a roast. They are also great for lunch, just microwave for 5 minutes, they keep in the frige for 3 days.

Ingredients Nutrition

Directions

  1. Preheat oven to 425F degrees.
  2. Microwave pierced potatoes on high for 12 minutes.
  3. Bake for 15 minutes.
  4. Slice off the tops of the potatoes.
  5. Scoop out the pulp, keep skins intact.
  6. Mash pulp in a bowl.
  7. Heat a skillet over medium heat, add butter and onion.
  8. Saute until onion is tender.
  9. Add onion, broccoli and ranch dressing to potato pulp.
  10. Mix well.
  11. Brush the outside of the potato skins with oil.
  12. Spoon potato mixture into the shells.
  13. Place on baking sheet.
  14. Bake until heated through, about 15 minutes.
  15. Salt and pepper to taste.
Most Helpful

4 5

Very nice spuds. I had no broccoli, so I subbed green peppers. Served this along with BBQ chicken and Dorothy Parks' peas & onion au gratin.

5 5

DH keeps telling me he hates broccoli, and I keep convincing him he's wrong. This is one more example where he was wrong! This was really good; we both enjoyed it. I added some slices of swiss cheese on top and sprinkled with paprika.

4 5

Made for Freezer Tag Challenge March 2008: Good twice baked potato recipe. I don't recommend cooking from frozen as the broccoli started to burn. However, I think microwaving for a couple of minutes or thawing before baking would solve this issue. To freeze: complete through step 13. Place in freezer until firm. Move to a zip top bag. To serve: Thaw potatoes overnight in fridge or microwave until soft. Bake until heated through. Weight Watchers: 5 pts when using ff Ranch. Total points may vary based on potatoe size.